"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Decadent Pumpkin Muffins Recipe

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This recipe for Decadent Pumpkin Muffins, by , is from The Lasley's Favorite Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Shanna Lasley
Added: Sunday, July 20, 2008


3 1/2 cups purpose flour
2 tsp. baking soda
2 tsp. salt
1 tsp. baking powder
1 tsp. nutmeg
1 tsp. all spice
1 1/2 tsp. cinnamon
1/2 tsp. cloves
2 cans pumpkin puree
1 1/2 cups sugar
1/2 cup light brown sugar
1/2 cup applesauce
1 cup fat free vanilla yogurt
4 egg whites
1 egg
2/3 cup water
1 cup raisins

Preheat to 350. Line 2 12 cup muffin pans with paper liners. In med bowl mix flour, baking soda, salt, baking powder, nutmeg, all spice, cinnamon and cloves. In large bowl beat pumpkin, sugar, brown sugar, applesauce, yogurt, egg whites and egg. Blend the flour mix into the sugar mix alternating with water to form a smooth batter. Fold in the raisins. Put into muffin pan. Bake 16-18 minutes until toothpick comes out clean. Cool on wire racks.




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